These doughnuts are sure to blow your mind.
Classic light and fluffy doughnuts with a creamy chocolate filling.
Let’s just go all out shall we?!
I made a creamy chocolate ganache that goes beautifully with the light doughnut shell and crisp sugar.
Chocolate is one of those flavours that work well in any dessert, but with doughnuts…it takes it to another level of deliciousness and temptation.
Preparation: 3 + 1/2 hours
Cooking time: 2-3 minutes (Per doughnut)
Makes: Approximately 20 doughnuts
Ingredients for the doughnuts
-330ml of warm dairy-free milk
-14g of dry yeast
-75g of golden caster sugar
-600g of self-raising flour
-1/4 teaspoon of salt
-100g of melted dairy-free butter
-2 egg replacers (I use Vegan Egg)
Ingredients for the chocolate filling
-200g of dairy-free dark chocolate
-50g of coconut cream
-Granulated sugar for coating
1. Place the warm dairy-free milk into a bowl and sprinkle over the yeast and sugar, stir, cover with a tea towel then put into a warm place for around 10-15 minutes until frothy.
2. In a separate bowl, combine the flour & salt and stir.
3. In another separate bowl, add in the melted dairy-free butter and vegan egg substitute.
4. Combine the dry mixture, yeast mixture and egg mixture into a bowl and stir.
5. Mix with a hand whisk or attach a dough hook to your stand mixer and begin to knead on medium until nice and smooth.
6. Pop the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area (I place mine in my conservatory) and allow to prove for around 2-3 hours or until double in size.
7. Once doubled, turn the dough out onto a floured surface and roll out until around 1/2 inch thick.
8. Using a cookie cutter, cut out circles and place onto a lined baking tray.
9. Place the cutout doughnuts back into a warm area covered with a tea towel for around 1 hour until they have doubled in size.
10. Add oil into a deep pan until half – 3/4 full and bring to the boil.
Allow it to come up to 320 degrees.
You can use a deep fat fryer.
11. Once the doughnuts have risen, gently lower them into the hot oil and fry for about 2-3 minutes on each side or until puffed and golden brown in colour.
Carefully take them out of the hot oil and place them onto kitchen paper to drain any excess oil.
12. While they are still warm, coat them in golden caster sugar (optional).
Allow them to cool before filling.
Method (chocolate filling)
1. Break up the chocolate and place into a bowl.
2. Place the coconut cream into a small saucepan and heat over medium heat until boiling.
3. Carefully pour the hot coconut cream over the chocolate, leave it for a minute then stir until smooth and glossy.
4. Pop the filling into a piping bag and snip off the tip.
5. Poke a hole in the side of the doughnuts and fill each doughnut.
Store in a sealed container for up to 4 days.
Best enjoyed day of making.
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